Chocolate Lava Cake- baked in mini pumpkins

Instructions

Mini pumpkins 

This recipe should make approximately 8 mini pumpkin lava cakes.

If you do not have buttermilk, add 1 tbsp of white vinegar in the milk. Set aside. This is what I used for this recipe, I didn't buy buttermilk 🙂

1. Remove the flesh and seeds from inside each pumpkin.
2. Cover the sides with foil. Set aside whilst you make the lava cake.
3. Sift the dry ingredients into a mixing bowl excluding the caster and brown sugar. Set aside.
4. Mix the oil, sugars, eggs, vanilla extract & buttermilk in a bowl until creamy and combined.
5. Pour the wet ingredients into the dry ingredients, mix to combined.
6. Pour the cake batter into one of the mini pumpkins. Fill to the top , it should not overflow whilst baking. Place on a tray and bake in oven for 25 minutes at 170c fan. It is best to do a test with one lava cake to make sure you are happy with the consistency. If it is too runny, you can bake the others for longer. It is best to test the lava cake with a spoon and dig in, it can be hard to tell if they are done using a skewer.
7. Best served when they come out of the oven nice and warm.